Avaliação da retenção de carotenóides de abóbora, mandioca e batata doce
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Data
2006-06-28
Autores
Nascimento, Priscila do [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
No presente trabalho, a retenção de a-caroteno e ß-caroteno de fatias de abóbora, submetidas ao processo de secagem foi avaliada, verificando o efeito do branqueamento (98°C/2 min), pré-tratamento osmótico com solução de sacarose (40%) e da temperatura de secagem (60°C, 70°C e 80°C). Secagem direta sem pré-tratamento acarretou perdas consideráveis de a-caroteno e ß-caroteno (17% - 18% e 11% - 13%, respectivamente), todavia, diferenças na retenção desses carotenóides devido à diferença de temperatura não foram observadas. a-Caroteno e ß-caroteno permaneceram estáveis durante o branqueamento. A desidratação osmótica provocou perda de aproximadamente 5% dos dois carotenóides. No entanto, o branqueamento e tratamento osmótico realizados previamente à secagem melhoraram a retenção de a-caroteno e ß-caroteno durante a secagem, exceto para a temperatura de 80°C na qual a amostra branqueada apresentou menor retenção. Devido à grande presença de mandioca e batata doce na alimentação básica de muitos países em desenvolvimento e sua importância como fonte de vitamina A principalmente das populações mais carentes, a retenção de ß-caroteno durante o cozimento, fritura e secagem foi avaliada utilizando amostras pareadas analisadas por CLAE. A retenção do ß-caroteno variou (2 ensaios) de 87% a 88% na batata doce cozida por 20 minutos. Como esperado a retenção das amostras fritas (67% - 68%) foi menor do que nas amostras cozidas devido à temperatura mais alta utilizada nessa forma de preparo. A mandioca apresentou menor retenção de ß-caroteno em ambos os processos quando comparado à batata doce. A porcentagem de retenção foi de 79% - 82% para amostras cozidas e 54% - 56% para as fritas.
In this work, during the drying, the a-carotene e ß-carotene retention in sliced squash was evaluated, verifying the effect of blanching (98°C/2 min), osmotic pretreatment with sucrose solution (40%) and drying temperature (60°C, 70°C e 80°C). Drying without pre-treatment caused considerable losses of a-carotene e ß-carotene (17% - 18% e 11% - 13%, respectively), however, variances in carotenoid's retention due to different temperature were not observed. During blanching, a-Carotene e ß-carotene remained stable. Osmotic dehydration caused, in both carotenoids, an approximate loss of 5%. Even so, blanching and osmotic treatment done previously to drying improved the a-carotene e ß-carotene retention during the process, except at 80°C where the blanched sample showed lower retention. Cassava and sweetpotato are staple foods in many developing countries and an important vitamin A source, principally among the poorer population. Because of this, ß-carotene retention during cooking, frying and drying were evaluated using paired samples analyzed by HPLC. The retention of ß-carotene varied (2 trials) from 87% to 88 % in sweetpotatoes cooked for 20 minutes. As expected, the retention of fried samples (66% - 67%) was lower than boiled samples due the higher temperature of this preparation. Cassava presented lower retention of ß-carotene in both processes when compared to sweetpotato. The retention percentage was 78-81 for boiled and 54-56 for fried samples.
In this work, during the drying, the a-carotene e ß-carotene retention in sliced squash was evaluated, verifying the effect of blanching (98°C/2 min), osmotic pretreatment with sucrose solution (40%) and drying temperature (60°C, 70°C e 80°C). Drying without pre-treatment caused considerable losses of a-carotene e ß-carotene (17% - 18% e 11% - 13%, respectively), however, variances in carotenoid's retention due to different temperature were not observed. During blanching, a-Carotene e ß-carotene remained stable. Osmotic dehydration caused, in both carotenoids, an approximate loss of 5%. Even so, blanching and osmotic treatment done previously to drying improved the a-carotene e ß-carotene retention during the process, except at 80°C where the blanched sample showed lower retention. Cassava and sweetpotato are staple foods in many developing countries and an important vitamin A source, principally among the poorer population. Because of this, ß-carotene retention during cooking, frying and drying were evaluated using paired samples analyzed by HPLC. The retention of ß-carotene varied (2 trials) from 87% to 88 % in sweetpotatoes cooked for 20 minutes. As expected, the retention of fried samples (66% - 67%) was lower than boiled samples due the higher temperature of this preparation. Cassava presented lower retention of ß-carotene in both processes when compared to sweetpotato. The retention percentage was 78-81 for boiled and 54-56 for fried samples.
Descrição
Palavras-chave
Tecnologia de alimentos, Abóbora - Indústria, Mandioca - Industria, Batata doce - Indústria, Caratenóides - Retenção, Cassava, Sweetpotato
Como citar
NASCIMENTO, Priscila do. Avaliação da retenção de carotenóides de abóbora, mandioca e batata doce. 2006. 67 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2006.